Pineapple Chicken and Rice: Sweet, Savory, Effortlessly Easy
why make this recipe
Pineapple Chicken and Rice is a delightful dish that combines sweet and savory flavors. It’s an easy meal that you can whip up on a busy weeknight or enjoy during a relaxed weekend dinner. The sweetness of pineapple paired with tender chicken and fluffy rice creates a comforting and satisfying dish. Plus, it’s a great way to sneak in some fruits and vegetables.
how to make Pineapple Chicken and Rice
Start by gathering all the ingredients listed below. This will make the cooking process smooth and fun!
Ingredients:
- 1 lb Chicken Breast (Substitute with chicken thighs for a juicier option.)
- 2 tbsp Olive or Sesame Oil (Used for sautéing.)
- 2 cloves Garlic (Minced; use garlic powder if fresh is unavailable.)
- 1/2 cup Soy Sauce (Low sodium is a healthier alternative.)
- 1/3 cup Pineapple Juice (Use juice from canned pineapple for convenience.)
- 2 tbsp Honey or Brown Sugar (Consider using maple syrup as a substitute.)
- 1 tbsp Rice Vinegar or Apple Cider Vinegar (Can use white vinegar in a pinch.)
- 1 tsp Cornstarch (Mix with 1 tbsp of water to avoid lumps.)
- 1 tbsp Water
- 1.5 cups Cooked Rice (Use white, brown, or jasmine rice based on preference.)
- 1 cup Pineapple Chunks (Opt for fresh or drained canned chunks.)
- 1/2 whole Red Bell Pepper (Diced; substitute with other bell peppers or snap peas.)
- 1/4 cup Green Onions (Chopped; chives make a great substitute.)
- Sesame seeds (For serving; customize based on taste preferences.)
- Crushed red pepper (Optional for extra spice.)
Directions:
- Start by heating the oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Cut the chicken breast into bite-sized pieces and add it to the skillet. Cook until the chicken is no longer pink.
- In a small bowl, mix the soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, cornstarch, and water together until smooth.
- Pour the sauce over the cooked chicken in the skillet. Stir to coat the chicken evenly.
- Cook for another 3-5 minutes, allowing the sauce to thicken slightly.
- Add the pineapple chunks and diced red bell pepper, stirring gently. Cook for another 3 minutes until the bell pepper is tender.
- Remove from heat and serve over a bed of cooked rice.
- Garnish with chopped green onions, sesame seeds, and crushed red pepper if desired.
how to serve Pineapple Chicken and Rice
Serve Pineapple Chicken and Rice hot, straight from the skillet, over a generous scoop of rice. You can add extra garnishes like fresh herbs or more sesame seeds for a nice touch. This dish is perfect by itself but goes well with a simple side of steamed vegetables or a fresh salad.
how to store Pineapple Chicken and Rice
To store leftovers, let the dish cool to room temperature. Then, transfer it to an airtight container and refrigerate. Pineapple Chicken and Rice can be stored in the fridge for about 3-4 days. For longer storage, consider freezing portions in freezer-safe containers for up to a month.
tips to make Pineapple Chicken and Rice
- Make sure not to overcook the chicken to keep it tender and juicy.
- For a thicker sauce, let it simmer longer to reduce.
- You can customize the vegetables based on what you have; snap peas or broccoli also work great.
- If you prefer a spicier kick, add more crushed red pepper or some chopped jalapeños.
variation
Try adding cashews or peanuts for a crunch, or substitute the pineapple with mango for a different fruity flavor. You can also make it a vegetarian dish by replacing the chicken with tofu.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure to fully thaw the chicken before cooking for even cooking.
Can I make this dish ahead of time?
Absolutely! It keeps well in the fridge, and the flavors meld beautifully when it sits.
Can I use brown rice instead of white rice?
Yes, brown rice is a nutritious alternative and works perfectly with the flavors of this dish. Just be sure to adjust cooking times as brown rice may take longer to cook.
Pineapple Chicken and Rice
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful dish that combines sweet and savory flavors, perfect for busy weeknights or relaxed weekends. Enjoy tender chicken, fluffy rice, and juicy pineapple in every bite.
Ingredients
- 1 lb Chicken Breast
- 2 tbsp Olive or Sesame Oil
- 2 cloves Garlic, minced
- 1/2 cup Soy Sauce
- 1/3 cup Pineapple Juice
- 2 tbsp Honey or Brown Sugar
- 1 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 tsp Cornstarch
- 1 tbsp Water
- 1.5 cups Cooked Rice
- 1 cup Pineapple Chunks
- 1/2 whole Red Bell Pepper, diced
- 1/4 cup Green Onions, chopped
- Sesame seeds, for serving
- Crushed red pepper, optional
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Cut the chicken breast into bite-sized pieces and add to the skillet. Cook until no longer pink.
- In a small bowl, mix the soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, cornstarch, and water until smooth.
- Pour the sauce over the cooked chicken in the skillet, stir to coat evenly.
- Cook for another 3-5 minutes, allowing the sauce to thicken slightly.
- Add the pineapple chunks and diced red bell pepper, and stir gently. Cook for another 3 minutes until the bell pepper is tender.
- Remove from heat and serve over a bed of cooked rice. Garnish with chopped green onions, sesame seeds, and crushed red pepper if desired.
Notes
To store leftovers, let cool to room temperature, transfer to an airtight container, and refrigerate for 3-4 days. For longer storage, freeze portions for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
